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"I followed this recipe to the letter with the exception that I cooked it in a pressed biscuit base instead of a water bath. I did place a dish of hot water under the cake while cooking to reduce cracking. It was excellent."
"I made this to the letter and found it a bit bland. I think the stock and type of pumpkin are really important. I used home made stock which was probably not a good idea and butternut pumpkin which is fairly mild tasting. I threw in some stock cubes and a bit of brown sugar and butter which gave it more oomph.I will try again with Jap pumpkin an..."
"This is an excellent way to use up left over roast beef. I think the quality of the stock is very important here.As we had no celery I used mushrooms. As the left over meat was very tender, I threw it in the soup in the last 5 minutes."
"Our family love this dish. Recently we have enjoyed a version that uses chicken mince and peas (and grated ginger).If you brown the mince really well in batches it is extra good. I throw in a cup of frozen peas in the last 5 minutes."
"A resounding five stars for this. Everyone loved it including the cilantro hating grandmother. I cooked it on a grill so it was nicely browned in stripes on the outside and juicy and tender on the inside. The next time I do this recipe I'll try and flatten the fatter parts of the chicken as I had to be really patient letting the thicker parts cook..."
"This is a great but simple slice that will help you use up all the excess zucchinis in summer. I got this recipe over 20 years ago and it still is one of my favorites."
"These were great (as all of Kookaburra's recipe seem to be). I made them exactly as described. Apart from a couple unrolling and some of the camembert oozing out, they turned out just as I hoped. I served them straight out of the oven with Kookaburra's Hungarian soup on a cold Canberra night and it went down a treat. The remaining crescents are go..."
"The chicken was soft, tasty and spicy and everyone enjoyed it (I toned down the spice a bit for the kids).It also had 4 tsp of salt which is a lot of sodium. I think the salt could easily be halved and the dish would still be enjoyable."
"Yum. Apart from making the pastry base (310g flour, 200g butter and 95g icing sugar) I followed the recipe to the letter and it was seriously good. I left some of the macadamia pieces quite large which was not a good idea as it did not cut cleanly."